A Scandinavian påskbord for the Easter weekend. Five ways to celebrate the long table - however you're marking the season.

There's something about Easter that invites you to slow down and actually set the table. Whether you're hosting a Scandinavian påsk lunch, an extended family gathering, a Passover seder, or just using the long weekend as an excuse to open something good and put out a spread - this is a season built for sharing food.

In Sweden, where the crispbread tradition that inspired Breakin'Bread was born, Easter (påsk) is taken seriously. The påskbord is a version of the smörgåsbord - a long table of small plates, pickled things, cured fish, boiled eggs, and something sweet. It's less about one grand dish and more about the pleasure of lots of little things eaten slowly with people you like. We're very much here for that.

These five canapés were made for that table. Make all five, or just the two you feel like. Either way, the crispbread will disappear first. Enjoy!

P.S. They work just as well for a Passover spread - where, incidentally, our crispbread is a natural fit, being naturally unleavened and free from chametz. Breakin’Bread being gluten-free, also saves any hassle when accommodating guests with different dietary requirements. We didn't plan it that way, but it’s a great perk!

1. Breakin'Bread "Blini" with Crème Fraîche, Salmon Roe & Dill

All the pleasure of a blini. None of the faff. All of the crunch.

The classic Swedish påsk table always includes something with salmon and something with dill. This canapé borrows the spirit of a traditional blini - a bite topped with crème fraîche and something from the sea - but uses Breakin'Bread as the base. The crispbread gives it a nuttiness and texture that a blini can't quite match. Swap salmon roe for flaked smoked salmon if you prefer.

Makes: 12 pieces | Time: 10 minutes

Ingredients

• 6 Breakin'Bread crispbreads, broken in half or thirds

• 150g full-fat crème fraîche

• 100g salmon roe (or flaked smoked salmon)

• Small bunch of fresh dill

• 1 lemon, for zesting and wedges

• Flaky sea salt and white pepper

Method

1. Season the crème fraîche with a small squeeze of lemon juice, a little lemon zest, a pinch of white pepper, and a pinch of salt. Taste - it should be bright and rich.

2. Spoon a generous teaspoon of crème fraîche onto each crispbread piece.

3. Top with a small amount of salmon roe.

4. Finish with a small sprig of dill and a tiny extra grating of lemon zest.

5. Serve immediately - these are best eaten within 20 minutes of assembling.

The crispbread will start to soften slightly under the crème fraîche, which is exactly right. Don't make these too far ahead.

2. Devilled Eggs on Breakin'Bread

An Easter classic, elevated.

Eggs are everywhere at Easter - and at Passover, the hard-boiled egg (beitzah) is one of the seder plate's symbolic foods, representing renewal and the cycle of life. These devilled eggs borrow a little from the Nordic tradition: dill, capers, and a proper hit of mustard in the filling. Served on crispbread rather than a plate, they become something you can eat in one or two bites.

Makes: 12 pieces | Time: 25 minutes

Ingredients

• 6 eggs

• 3 tablespoons good mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon white wine vinegar (or a small squeeze of lemon)

• 1 tablespoon small capers, finely chopped, plus extra to garnish

• Small bunch of fresh dill, finely chopped

• Salt and white pepper

• Smoked paprika, to finish

• 6 Breakin'Bread crispbreads, broken in half or thirds

Method

1. Place the eggs in a pan of cold water, bring to the boil, and simmer for 9 minutes. Transfer immediately to a bowl of iced water and leave to cool for 10 minutes.

2. Peel the eggs carefully and slice in half lengthways. Scoop the yolks into a bowl and set the whites aside.

3. Mash the yolks with the mayonnaise, mustard, and vinegar until smooth. Stir in the chopped capers and dill. Season well with salt and white pepper. Taste - it should be creamy, a little tangy, deeply savoury.

4. Transfer the mixture to a piping bag (or a small zip-lock bag with the corner snipped off) and pipe back into the egg whites.

5. Place each filled egg half onto a piece of crispbread. Finish with a dusting of smoked paprika, a caper or two, and a small frond of dill.

Assemble just before serving. They look beautiful and disappear quickly - make more than you think you need.

3. Chocolate-Dipped Breakin'Bread with Sea Salt & Orange

The Easter treat hiding in plain sight.

In Sweden, påskgodis - Easter sweets - are as central to the celebration as the eggs. This is our version: crispbread dipped in dark chocolate with a little orange and a scatter of flaky salt. It sits somewhere between sweet and savoury, which means it works before dinner, after dinner, or directly from the tray at 11am.

Makes: 12 pieces | Time: 15 minutes + 20 minutes setting

Ingredients

• 6 Breakin'Bread crispbreads, whole or broken in half

• 150g good dark chocolate (70% cocoa minimum), roughly chopped

• Zest of 1 orange

• Flaky sea salt

• Optional: dried rose petals, crushed pistachios, or a pinch of chilli flakes

Method

1. Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, stirring until smooth. Stir in the orange zest and remove from the heat.

2. Line a baking tray with parchment paper. Dip each crispbread half into the chocolate so it's coated roughly two-thirds of the way up, letting any excess drip off.

3. Lay flat on the tray. While the chocolate is still wet, scatter with flaky sea salt and your chosen topping - rose petals for something beautiful, crushed pistachios for crunch, chilli for a quiet kick.

4. Leave to set at room temperature for 20 minutes, or in the fridge for 10. Serve on a small plate or piled on a board.

Pairs with: a glass of something cold and sparkling.

4. Salmon & Pickled Cucumber Canapé

The heart of the påskbord.

If there's one recipe that captures Swedish Easter in a single bite, it's this one. Gravad lax - salmon cured with dill, salt, and sugar - with inlagd gurka, the sweet-sharp pickled cucumber that appears on almost every Scandinavian table. We've kept the quick pickle simple so you can make it on the day; it's ready in 30 minutes and makes everything it sits next to taste better.

Makes: 12 pieces | Time: 40 minutes (including pickling time)

Ingredients

For the quick-pickled cucumber:

• 1 cucumber, thinly sliced

• 6 tablespoons apple cider vinegar

• 2 tablespoons caster sugar

• ½ teaspoon fine salt

• Small bunch of fresh dill, roughly chopped

For the canapé:

• 6 Breakin'Bread crispbreads, broken in half or thirds

• 150g gravlax or good smoked salmon, torn into pieces

• 100g crème fraîche or full-fat cream cheese

• 1 lemon

• Fresh dill, to finish

• Flaky sea salt and black pepper

Method

1. Make the quick pickle first. Combine the vinegar, sugar, and salt in a small bowl and stir until the sugar dissolves. Add the cucumber and dill, toss to coat, and set aside for at least 30 minutes.

2. When ready to assemble: spread a generous amount of crème fraîche onto each crispbread half. Season with a tiny squeeze of lemon and a little pepper.

3. Lay a piece of salmon on top, then two or three slices of drained pickled cucumber.

4. Finish with a sprig of dill, a few flakes of sea salt, and a small grating of lemon zest.

The pickled cucumber keeps in the fridge for up to 3 days - make extra. It's excellent with almost everything.

5. Solöga on Breakin'Bread

The Swedish sun eye. The most Scandinavian thing at the table.

Solöga - literally "sun eye" - is one of Sweden's most beloved påsk dishes, and once you've made it you'll understand why. A jewel-bright ring of diced beetroot, pickled cucumber, red onion, anchovies, capers and parsley, all arranged as a wreath around a raw egg yolk that sits at the centre like a small glowing sun. You mix it together yourself at the table, which makes it interactive and quietly theatrical.

It's traditionally served on knäckebröd - crispbread - as it always has been. So this is, genuinely, one of the most authentically Swedish Easter things you can put out. We didn't have to adapt a thing.

Makes: 4 portions | Time: 15 minutes

Ingredients

• 1 small red onion, finely chopped

• 1 tin of anchovies (125g), drained and roughly chopped

• 3 tablespoons diced pickled beetroot

• 4 very fresh egg yolks

• 4 tablespoons finely chopped flat-leaf parsley

• 6 tablespoons diced pickled gherkin

• 4 tablespoons capers

• Breakin'Bread crispbreads, to serve

Method

1. Prepare all the components and arrange them in small dishes or directly on the board - the presentation is part of the dish.

2. Place a small mound of diced beetroot at the centre of each plate. Make a small hollow and nestle the egg yolk in it so it sits like a sun.

3. Arrange the red onion, anchovies, parsley, pickled gherkin, and capers around the outside in separate clusters - like a wreath.

4. Serve with crispbread. At the table, mix everything together yourself and eat immediately scooping up with a Breakin'Bread slice.

On the egg yolk: use the freshest eggs you can find - the yolk is eaten raw.

Vegetarian version: simply leave out the anchovies. Add a few extra capers to carry the brine.

The Table

All five work together. The chocolate-dipped crispbread is the wildcard that belongs at the end of the table - but probably gets eaten first. The blini, the salmon canapé and the devilled eggs are guranteed crowd-pleasers. If you're marking påsk, the solöga is the most Scandinavian, niche thing on the table - and the one that makes people lean in and ask what it is.

Set them out all at once, pour something cold, and let people reach.

Happy Easter. Glad Påsk. Chag Sameach.

All of these recipes use Breakin'Bread's Rosemary & Sea Salt or Pumpkin Seed & Sunflower crispbread - both naturally gluten-free and vegan.